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Pumpkin Spice Butter Board

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A cozy autumn-inspired appetizer featuring whipped pumpkin spice butter topped with crunchy seeds, dried fruits, and crispy sage. Perfect for serving with bread, crackers, or muffins at fall gatherings.

Ingredients

1 cup pumpkin puree (canned or homemade)

1/4 cup maple syrup or honey

1–2 teaspoons pumpkin spice (to taste)

1/8 teaspoon sea salt

1 cup unsalted butter, softened

2 tablespoons butter (for frying sage)

1 bunch sage leaves

3 tablespoons maple syrup or honey (for topping)

1 teaspoon pumpkin spice (for topping)

2 tablespoons toasted pumpkin seeds

Dried cranberries (optional)

Praline pecans (optional)

1/2 teaspoon flaky or coarse salt

Crusty bread loaf (e.g., cranberry seed loaf)

Fresh baguette

Crackers

Muffins

Pumpkin or banana bread

Instructions

  1. In a bowl, combine pumpkin puree, maple syrup, pumpkin spice, sea salt, and softened butter. Whip until smooth and creamy.
  2. Spread the pumpkin butter onto a serving board or platter, creating swirls for texture.
  3. In a small pan, melt butter and fry sage leaves until crispy. Set aside.
  4. Drizzle maple syrup over the butter, sprinkle pumpkin spice, and add toasted pumpkin seeds.
  5. Top with crispy sage, dried cranberries, pecans (if using), and flaky salt.
  6. Serve immediately with bread, crackers, or muffins.

Notes

Prepare pumpkin butter a day ahead and add toppings just before serving.

Store pumpkin butter in the fridge for up to 5 days; let it come to room temperature before serving.

Freeze pumpkin butter for up to 2 months, thaw, and re-whip before use.

Swap honey for maple syrup, or use plant-based butter for a dairy-free version.

Toasted nuts and seeds add extra crunch; experiment with walnuts or almonds.

Nutrition

Find it online: https://justsosavory.com/pumpkin-spice-butter-board/